Sweet Nasturtiums (Lenten Recipe)

Name: Sweet Nasturtiums (Lenten Recipe) - Patricia K.
Ingredients: 125 g margarine (I used Delma) 150 g sugar 3 tablespoons lemon juice 2 packets vanilla sugar 300 g flour 1 teaspoon baking soda 1 teaspoon baking powder Utensils: Rolling pin for spreading the dough 2; whether improvised like mine; of different sizes 1 very small round cutter (I used the smallest round tip for decorating)

Dessert - Sweet Nasturtiums (Lenten Recipe) by Patricia K. - Recipia

When I have time and want to make something quick and simple for tea or coffee, I turn to this recipe for sweet post cookies. I like that I don't need complicated ingredients and everything is ready in less than an hour. They are among the first cookies I ever tried with my family, and since then I keep repeating them, especially because they can be colored or personalized according to taste and are hassle-free. Quick Info Total time: about 1 hour (including chilling time) Preparation time: 20 minutes (without chilling) Baking time: 10-15 minutes/tray Servings: about 80 pieces (3 trays) Difficulty: easy Recipe type: vegan dessert, cookies Ingredients 125 g margarine (I used Delma) 150 g sugar 2 packets vanilla sugar 3 tablespoons lemon juice 300 g flour 1 teaspoon baking powder 1/2 teaspoon baking soda Preparation Method 1. In a large bowl, mix the room-temperature margarine with the granulated sugar and vanilla sugar. Mix until a lighter and slightly frothy cream is obtained. 2. Pour in the lemon juice and continue mixing until well combined. 3. Sift the flour together with the baking powder and baking soda, then add it to the bowl gradually. Initially, mix with a spoon or spatula, then continue kneading by hand until the dough becomes smooth and non-sticky. If it is too soft, you can add a tablespoon of flour, but don't make it too hard. 4. If you wish, you can divide the dough in two and mix a little food coloring into each part (I used green and pink, at the children's request). Knead gently just to combine the color. 5. Cover the dough in plastic wrap and refrigerate for 30 minutes. 6. After chilling, preheat the oven to medium heat (about 180°C). Remove the dough and work with it directly, without additional kneading. 7. Dust the work surface with flour. Roll out the dough with a rolling pin to a thickness of 3-4 mm. Cut out circles with a larger cutter (or with a glass if you don't have cutters). 8. Each circle is pressed with a smaller cutter, just halfway through the thickness, to outline the “button” edge, not to cut it. For holes, use a decorating tip, a toothpick, or a straw. 9. Place the buttons on a baking tray lined with parchment paper, leaving a little space between them. 10. Bake at medium heat for 10-15 minutes, until lightly golden around the edges. If you made them thinner, the baking time decreases slightly. 11. Remove them to a rack or paper and let them cool completely. This amount yields about 80 pieces, three full trays. Why I make this recipe often These cookies are quick to make, yield a lot at once, and can be stored well for a few days. They are great for packing or as a snack with anything. The fact that they are vegan helps during periods when we avoid dairy or eggs, but you don’t feel like they are missing anything. Plus, kids enjoy participating in shaping and decorating. Tips and Variations Tips - It is important not to knead too much after adding all the flour, so they don't turn out hard in the end. - If the dough is too soft, add another tablespoon of flour, but don’t overdo it. - To achieve a nice button shape, cut the edges with two round cutters of different sizes and make the holes with a straw or decorating tip. Substitutions - Margarine can be replaced with another vegan margarine, but I do not recommend butter if you want to keep it vegan. - Vanilla sugar can be replaced with vanilla extract, but the flavor will be milder. Variations - You can color part of the dough with food coloring if you want a visual effect; it won’t change the taste. - You can add a little grated lemon zest to the dough for extra flavor. - If you want, you can sprinkle a little sugar over the cookies before baking. Serving Ideas - They can be served plain, with tea or coffee. - They also work well in a box for taking on the go. - They can be packed for school. Frequently Asked Questions 1. What can I replace lemon juice with? You can also use orange juice, but the taste and aroma will be different. Lemon helps to tenderize the dough and gives a slightly sour flavor. 2. What type of margarine works best? I use Delma, but any vegan margarine without strong flavors works. Avoid very soft, spreadable types if you want to achieve the correct texture. 3. How do I know when they are done in the oven? They bake quickly; they shouldn't be too browned, just lightly golden at the edges. Let them cool in the tray for a few minutes before moving them to paper or a rack. 4. Can the baked cookies be frozen? Yes, they can be frozen after they have completely cooled. Upon thawing, the texture remains good. 5. What can I use if I don’t have round cutters? A small glass for the large circle and a small glass lid or straw for the inner circle and holes. Nutritional Values Estimation for one serving (1 button, out of 80): approximately 35 kcal, 1.5 g fat, 5.5 g carbohydrates, under 1 g protein. These are approximate values and depend on the exact margarine and flour you use. Storage and Reheating After they have completely cooled, they store well in containers with lids for up to a week. They do not get soggy and do not lose their texture. There is no need for reheating, but if you want to bring them to room temperature more quickly, you can keep them in a warm but turned-off oven for a few minutes. The recipe is simple, practical, and suitable whenever you need something sweet, quick, and vegan.

Sweet Nasturtiums (Lenten Recipe)

Tags

Categories